About Us
Inspired by the French phrase "C'est bon" ("it’s good"), Saybons was created to make gourmet French cuisine affordable, accessible, and completely fuss-free. Our goal is to bring classical culinary techniques and fresh ingredients straight to your table—whether you're dining in our cafe or booking our premium, MUIS Halal-certified event catering. We handle the complexity so you and your guests can simply enjoy high-quality food that is undeniably good.
Catering Across Singapore
From our café at Junction 8 to your event venue
The same French-inspired, halal-certified cooking we serve at our café can come to you. Our Le Cordon Bleu-trained chefs cater corporate events, weddings, birthday parties and private gatherings across Singapore.
You can choose a live station, where crepes, pasta or breakfast eggs are cooked fresh in front of your guests. You can also choose a buffet spread, or mix it up and evoke luxury with a buffet and a live station! Each one is set up to suit your venue and guest count.
Before you book, here’s what you need to know about delivery, setup and timings.
Catering Essentials
Crucial details regarding delivery fees, venue setups, and securing your event date.
Delivery Fees: $100 for Live Stations / $120 for Buffets (+GST). Surcharges apply for public holidays ($45) and stair access ($50/level).
Power Needs: Each Live Station stove requires a dedicated, unshared 13A electrical socket to prevent power trips.
Chef & Service: Live stations include a 3-hour service window with a $100 chef fee (extensions available at $30/hour).
Booking Payment: Full payment must be made within 3 working days of receiving your invoice to lock in your date.
Food Safety: Per Singapore regulations, buffets must be consumed within 2.5 hours of delivery. Teardown occurs at the 3-hour mark.

Our Restaurant Location
Conveniently located on Level 2 (#02-43) of Junction 8 Shopping Centre, right above Bishan MRT Station (Exit A)
Contact info
Contact Us
Ask us about our products, request support, or a partnership offer.










